Boiling corn is THE way to cook corn on the cob because it comes out perfect every time. Our secret? Adding the corn and water into the pot at the same time, bringing to a boil, and turning off the heat right when it starts to bubble.
Folks, we live and breathe midwestern air every day, and knowing how to make the most perfect corn on the cob is essential. Boiling corn on the cob is truly the best, most fool-proof method there is. This is the way mom did it and it’s the way I do it now, too.
The best way to eat corn on the cob is simple — with butter and salt. Trust us on this one!
What do you need for corn on the cob?
- Corn : the fresher the corn the better. We prefer to buy unshucked corn on the cob for optimum freshness.
- Large stock pot with lid: make sure to have a pot big enough to be able to fully submerge your corn.
- Water: fill the stock pot with water just until the corn is fully covered.
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Our secret to perfectly cooked corn on the cob
Though we’ve tried many methods to cook corn on the cob such as air fryer corn on the cob, boiling corn is truly the best way.
Our secret to perfectly juicy corn is adding your corn and water to the pot at the SAME time. Then, turn the heat to high. Once it comes to a boil, your corn is done!
How long to boil corn on the cob?
Corn on the cob will take around 5-10 minutes to cook depending on how much water is in your pot and how fast your water comes to a boil.
While we like to keep things classic with corn on the cob and serve it with butter and salt, you can do so much with corn!
Fresh Corn Salsa: Say hello to our Fresh Corn Salsa! Inspired by summer’s bounty, this salsa is brimming with farm-fresh corn, ripe tomatoes, and a hit of zesty lime.
The Mexican Street Corn Salad: This recipe is inspired by the classic Mexican street corn salad and is made with grilled corn, tomato, onion, and delicious cotija cheese.
Street Corn Chicken Salad: This recipe takes the classic chicken salad to the next level by incorporating elements from street corn.
Thai Chili Summer Corn Salad: This salad is a delightful mix of grilled corn, carrots, red pepper, cabbage, and a delicious vinaigrette.
Corn Fritters: These homemade corn fritters are made with whole corn kernels, white whole wheat flour, pickled jalapeños, and green onions.
Let your corn cool completely. Then, transfer them into an airtight container or gallon-size plastic bag and remove as much air as possible. Store in the fridge for up to 5 days.
To reheat: you can do this in the microwave for 60 seconds or over medium heat on the stovetop.
Can you freeze corn on the cob?
Freezing corn on the cob is a simple and great way to have access to amazing-tasting corn when they’re not quite in season.
We prefer to freeze just the kernels because it takes up much less space.
- After your corn has cooled, use a sharp knife to slice down the cob removing just the kernels.
- Transfer them into a freezer-safe gallon-size bag and remove as much air as possible.
- Seal and freeze for up to 3 months.
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How to Boil Corn on the Cob
- 6 ears fresh corn on the cob
- First, peel and shuck your corn.
- Then, transfer the corn into a large stock pot. Fill the pot, covering the corn with cold water. Then, place the cover on the top.
- Bring the water to a boil. The corn will cook as the water warms and comes to a boil.
- Once the corn has come to a boil (and the corn has turned a deep yellow color), turn the heat off.
- Immediately remove the corn from the water to let cool.
- Serve corn on the cob immediately with butter and salt.